Aperitif with tarte flambée stars and Aioli
Preparation in 20 minutes
Ingredients
STELLE DI FLAMMKUCHEN
- 1 pack of ready-made tarte flambée dough
- 100 g gorgonzola mascarpone
- 1 large pear
- To decorate: Onion sprouts
Herb cream cheese can also be used instead of Gorgonzola.
AIOLI
- 1 egg
- 2 cloves of garlic, pressed
- Rapeseed oil
- Salt
Preparation
-
Roll out the dough, brush with gorgonzola and cut out stars with a large star cutter.
-
Bake in the lowest part of the oven at 200°C for around 8-10 minutes (the base should be crispy).
-
Cut the pears into fine strips and arrange them on the stars.
-
For the Aioli: Whisk the egg, add the garlic and beat until frothy, while slowly adding the oil (until the consistency is right).
-
Season with salt and store in the fridge. Keeps in the fridge for 2 days.
-
Tip: The various Kambly aperitif biscuits, such as ApériSticks Beetroot, Flûtes, Twist Fromage and Ficelles Olives, go well with this.